I was after something quick, and healthy, to make my lunchtime salad a bit more substantial, these drop scones did that admirably.
When cooked and cooled a bit these can be split like a regular scone … I used mine to make tiny tomato and gherkin sandwiches …
10g nutritional yeast
Half teaspoon mustard
1 Teaspoon gluten free baking powder
Half teaspoon crushed caraway
Pinch of Salt and pepper
50g quick cook polenta
50g self raising gluten free flour
100ml soya milk
1 teaspoon of lemon juice
Start by washing and blitzing the cauliflower, I just used the small food processor jug of my hand blender.
Pop the cauliflower in a microwavable container, cover with clingfilm and microwave for about 3 minutes (800 watt) so it still retains some texture.
Whilst near the microwave put the soya milk and lemon juice in to heat for 30 seconds too, it helps the soya milk curdle a bit and adds a bit of tang to the flavour.
Mix all the dry ingredients together well, then stir through the soya milk mixture, it should make a thick batter like below.
Plop heaped tablespoon sized dollops of the mixture into a non-stick pan on a medium heat, turn after about 5 minutes when they’ve developed a nice crisp and cook for a further 5 or so minutes to ensure they are cooked through.